Double- Mushroom Ragout

2014-12-10

 This recipe serves

Ingredients

  • 1 oz dried porcini mushrooms ( about 1 cup) Mushrooms, porcini
  • 3 tbsp unsalted butter Butter, without salt
  • 2 tbsp extra-virgin olive oil Oil, olive, salad or cooking
  • 20 oz cremini (baby bella) mushrooms, sliced 1/4" thick
  • Kosher salt Salt, kosher
  • 1/3 cup finely chopped shallots Shallots, raw
  • 1/3 cup Marsala Alcoholic beverage, Marsala
  • 1 tbsp coarsely chopped fresh thyme Spices, thyme, ground
  • 3/4 cup heavy cream; more for reheating
  • freshly ground black pepper Spices, pepper, black
  • 2 tbsp chopped fresh parsley Parsley, raw

Method

Step 1

Soak Porcini mushrooms in 1 1/2 cup very hot water, stirring occasionally, until they are rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside. In a 10" straight sided saute pan, heat 2 Tbsp. of the butter with the olive oil over medium heat. Add cremini and 1 tsp salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5-8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8-10 minutes more. Reduce the heat to medium, add the shallots and the remaining 1 tbsp. butter and cook stirring, until the shallots are softened 1-2 mins Add the Marsala, thyme, Porcini, and 1/4 cup Porcini soaking liquid ( reserve the remaining soaking liquid if making ahead) Cook and stir until most of the liquid evaporates, 1-2 mins. Add cream and cook until reduced to a saucy consistency, 1-2 minutes. Stir in the parsley and season to taste with salt and pepper. MAKE AHEAD: You can make and refrigerate the ragout up to 2 days ahead. Just before serving reheat it in a medium saucepan over medium heat. Stir in 1-2 tbsp. of the reserved mushroom soaking liquid and 1-2 tbsp heavy cream, letting both reduce slightly until ragout is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.

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